Cinnamon and Sugar Plaited Wreath
I simply love cinnamon and sugar and when I stumbled across this recipe I had to make it. Not only is it so pretty, but it tastes great – but I suppose anything that has butter, sugar and cinnamon as a main ingredient is destined to be delicious.
The original recipe doesn’t have apple in it, but I thought apple would make it even better – after all cinnamon and apples are perfect together. I used a Granny Smith apple grated, which gave the ‘wreath’ a nice tartness that contrasted well with the sweet and rich flavours from the sugar and butter.
The original recipe only calls for proving once, I think that it needs a second proving, not for too long (about 20–30minutes), just to make sure the end result is not too dense.
Apple Cinnamon Wreath
Prep time: 2 hours
Cooking time: 30mins
¾ cup lukewarm milk
1 tbls sugar
2tsp dry instant yeast
1 egg yolk
1/8 cup melted butter
2 cups flour
½ tsp salt
½ cup softened butter
6 tbls sugar
3 tsp cinnamon
4 tbls ground almonds
1 large or 2 small Granny Smith apples, grated
In a jug, add the milk, sugar and yeast, set aside to foam. Add the egg yolk and butter and mix to combine.
In a large bowl combine the flour and salt. Pour the milk mixture over the dry ingredients and stir with a wooden spoon until the dough comes together. Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a clean, oiled bowl, cover with cling film, and leave it for about an hour or until it has doubled in size.
While the dough rises, whisk together the butter, sugar, cinnamon and ground almonds for the filling. Set aside.
Knock back the dough with your fist, then on a floured surface, roll the dough to a rectangle of about 50x60cm in size.
Leaving a 2cm boarder, spoon the cinnamon filling over the rolled out dough (keep about 1 tbsp of the filling for the end). Then scatter over the apple.
Roll up the dough and using a sharp knife, cut the log in half
Plait the two pieces together, trying to keep the open layers exposed so the cut ends remain on top .Pinch the ends together to form a wreath.
Transfer it to a sheet pan lined with baking paper. Brush the wreath with the remaining tablespoon of filling. Cover with a damp
Preheat your oven to 190 degrees. Bake the wreath for 25–30minutes. Serve warm.